Use code TRIPLE10 to save $10 on your first three grocery orders.
RECIPE
23 INGREDIENTS 10 STEPS 1hr 50min

Butternut Squash Lentil Pie

A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.
Butternut Squash Lentil Pie Recipe | SideChef
A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
1hr 50min
Total Time
$3.10
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Topping

4 cups
up to 5 cups
2 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/2 tsp
Garlic Powder
1/4 cup
Coconut Oil
or Ghee for Non-Vegan
1 can
(400 mL)
Full-Fat Coconut Milk
to taste

Bottom

1 cup
Lentils
2 1/2 cups
Water
2 Tbsp
Extra-Virgin Olive Oil
1
Small White Onion , chopped
1 1/2 cups
Chopped Carrots
1 cup
Chopped Celery
1
1 cup
1 Tbsp
Italian Seasoning
2 cloves
Garlic , finely chopped
1 can
(5.5 fl oz)
Tomato Paste
1 cup
Vegetable Stock
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
556
FAT
22.7 g
PROTEIN
12.0 g
CARBS
80.8 g

Author's Notes

This will freeze well so cover it and freeze for up to 2 months or refrigerate for 1 week and reheat in the oven as needed.

I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.

I used Cha's Organic full-fat coconut milk. Make sure you buy "FULL FAT" and if it's mostly liquid, the topping will be too watery. Do not sub in liquid coconut milk from a carton, it's too liquidy to achieve a creamy topping.

Cooking Instructions

HIDE IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Rinse Lentils (1 cup) in water. Bring a pot filled with Water (2 1/2 cups) and lentils to a boil.
Step 3
Reduce to a simmer and cook lentils until soft, about 25 minutes. All the water should have been absorbed or evaporated. If the lentils are cooked and there's still more water to be absorbed, just drain out the water and then set it aside.
Step 4
While the lentils are cooking, place Butternut Squash (4 cups) evenly on a baking sheet. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and bake for 25 minutes or until tender. Once done, set aside.
Step 5
Transfer butternut squash to a high-power blender and add Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/4 tsp) , Garlic Powder (1/2 tsp) , Coconut Oil (1/4 cup) , Full-Fat Coconut Milk (1 can) , Sea Salt (to taste) , and Ground Black Pepper (to taste) . Blend until smooth and creamy. Give it a taste test and add more seasoning if needed.
Step 6
Now it's time to make the bottom pie part. In a large frypan on the stove, heat Extra-Virgin Olive Oil (2 Tbsp) and sauté White Onion (1) for 5 minutes.
Step 7
Add Carrots (1 1/2 cups) , Celery (1 cup) , Red Bell Pepper (1) , Frozen Green Peas (1 cup) , Italian Seasoning (1 Tbsp) , Dried Rosemary (1 Tbsp) , and Garlic (2 cloves) . Add more olive oil if needed.
Step 8
Next, add the lentils, Tomato Paste (1 can) , and Vegetable Stock (1 cup) . You should have a somewhat pasty texture. Give it a taste test.
Step 9
Spread the bottom mixture onto a 9-inch pie plate pan. Then, spoon the butternut squash topping mixture on top. Place in the oven and bake for 25 minutes.
Step 10
Once cooked, remove from the oven and garnish with Fresh Parsley (to taste) .

Rate & Review

Tap to Rate:
title
description
63 Saved
TOP
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our COOKIE POLICY on our website.
ACCEPT
REJECT
Recipe Saved to My Saved Recipes VIEW
Recipe Added to Cart VIEW
Sign Up for a FREE 4-Week Budget-Friendly Meal Plan
Get your meal plan today and start saving money on groceries!
Success! Your Meal Plan Is on Its Way!
Check your inbox shortly to start your budget meal plan journey!
OK
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
556
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
12.6 g
63%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
80.8 g
29%
Fiber
9.8 g
35%
Sugars
42.4 g
--
Protein
12.0 g
24%
Sodium
265.1 mg
12%
Vitamin D
--
--
Calcium
114.2 mg
9%
Iron
3.5 mg
19%
Potassium
821.6 mg
17%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from